Boule Chocolat

Recipe

Created by
  • Hisashi Onobayashi - Japanese finalist at the World Chocolate Masters 2015, works at Club Harie in Tokyo

Ganache

Ingredients Preparation
  • 112g
    Extra-Bitter Guayaquil
  • 112g
    Ghana
  • 34g
    glucose syrup
  • 130g
    35% cream
  • 100g
    milk
  • 17g
    sorbitol
  • 22g
    unsalted butter
  • 5g
    agar

Heat together milk, cream, glucose syrup, sorbitol and agar agar in saucepan.
Pour over chocolates and emulsify.
Add butter and emulsify with hand blender.
Leave to cool and pipe into truffle balls.

Chocolate Dough

Ingredients Preparation
  • 125g
    pastry flour
  • 25g
    almond powder
  • 15g
    Plein Arôme
  • 120g
    water
  • 120g
    whole egg(s)
  • 30g
    honey
  • 12g
    condensed milk
  • 0.5g
    salt
  • 10g
    rum
  • 2g
    concentrated vanilla extract
  • 15g
    sunflower oil

Mix together all ingredients.
Pour into siphon and deposit into ball-shaped pan to bake.

Passion Fruit Rum Granite

Ingredients Preparation
  • 150g
    water
  • 37g
    sugar
  • 20g
    passion fruit puree
  • 5g
    rum

Mix together all ingredients.

Vanilla Parfait

Ingredients Preparation
  • 90g
    egg yolks
  • 33g
    sugar
  • 38g
    trehalose
  • 64g
    water
  • 1bean(s)
    vanilla
  • 174g
    40% cream
  • 6g
    rum

Heat together sugar, trehalose, vanilla and water, and leave to infuse for 15 minutes.
Add to egg yolks and whip.
Whip together cream and rum, and mix into egg yolk mixture.
Store in freezer.

Trempage

Ingredients Preparation
  • 500g
    Lactée Supérieure
  • 150g
    Mycryo™ Cocoa Butter
  • 50g
    Pailleté Feuilletine™

Melt together chocolate and cocoa butter.
Add Pailleté Feuilletine™.
Coat vanilla parfait.

Sauce Exotic

Ingredients Preparation
  • 200g
    mango puree
  • 66g
    passion fruit puree
  • 13g
    sugar
  • 3g
    gelespessa (sosa)
  • 25g
    rum
  • 83g
    35% cream

Mix together all ingredients.

Flambé

Ingredients Preparation
  • Q.S.
    rum

Use for flambé.

Decoration

Ingredients Preparation
  • Q.S.
    potato starch
  • Q.S.
    gold powder
  • 75g
    Cocoa Nibs
  • 75g
    almonds
  • 100g
    sugar
  • 33g
    water
  • 12g
    unsalted butter

Make caramel with water and sugar.
Add butter.
Mix in cocoa nibs and almonds, and bake into tuiles.
Sprinkle with oblate powder and gold powder.

Assembly

Fill bottom of cup with granite and place coated vanilla parfait on top.
Wrap truffle ball filled with ganache in chocolate dough, bake and flambé with rum.
Place on top of parfait.
Pipe sauce exotic and sprinkle décor on top.

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